Chef De Cuisine

Role Overview

Chef De Cuisine at Accor (Rixos). This role manages daily food production at an assigned outlet within a luxury all-inclusive resort property.

Company Overview

Rixos, established in 2000 in Turkey, pioneers the 'ALL Inclusive, ALL Exclusive' concept. Each Rixos property presents a unique experience inspired by local culture, global influences, and Turkish heritage, set within unparalleled luxury. The resort offers luxurious stays inclusive of culinary delights from around the globe, live entertainment, daily sports and fitness activities, sensorial spa and wellness journeys, and activities for kids and teens.

Role Purpose

Own daily food production in your assigned outlet to ensure top-quality products meet hotel standards. Lead your kitchen team to deliver exceptional food quality, presentation, and service while maintaining operational excellence and supporting the broader culinary vision of the property.

Key Responsibilities

Food Production & Quality

• Ensure top-quality food products are prepared daily as per hotel standards.
• Enforce adherence to standard recipes and plating guides at all times.
• Ensure implementation and maintenance of standards of food quality, preparation and presentation.
• Control all goods received personally to guarantee quality and quantity.
• Ensure all raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.
• Ensure availability of raw ingredients at all times by proper planning, requisitioning and storage.
• Check the standard and quality of food which leaves the kitchen.

Menu & Promotion Development

• Provide the Executive Chef with recipes and costing as per requirement.
• Assist and propose to the Sous Chef and Executive Chef special food promotions, events and other food-related activities for your outlet.
• Assist the Executive Chef in developing new cuisine concepts.
• Assist in menu planning and costing.
• Recommend changes in menus.

Procurement & Coordination

• Provide the Sous Chef with daily market list for your outlet.
• Interact and communicate with Outlet Supervisors on a daily basis and ensure all food items sent to the outlets are well explained.
• Coordinate with Sous Chefs to plan and conduct on-job training constantly for your outlet kitchen.

Operations & Standards

• Perform as per operational standards.
• Ensure good physical upkeep and condition of equipment and utensils in all kitchens and coordinate with Engineering department for repairs and maintenance.
• Ensure organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.
• Ensure prompt and accurate service by kitchen staff to all customers to achieve high customer satisfaction.
• Ensure all employees in the department adhere to the organization's rules and regulations.
• Apply HACCP as per hotel standard.
• Maintain excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.

Buffet & Service Management

• Make sure buffets are refilled at all times and the quality of the products is as per standard.
• After set-up of buffets and before arrival of customers, and during service time, check the quantity and quality of food items and the presence of food-labels (name-tags) if required.
• Help and assist guests to explain dishes and recommend food specialties and promotions if available.
• Check with the outlet chef at the end of shift that all equipment is properly working, clean, in appropriate place and nothing is left around which can be hazardous to others.
• Report received suggestions and/or comments from guests to the Executive Chef.
• Communicate all necessary information to the Executive Chef and reporting Sous Chefs at the end of shift or day to ensure smooth running operation.

Team Leadership & Culture

• Ensure organization and assignments of staff across all kitchen sections.
• Create an atmosphere of tranquility amongst the brigade.
• Recommend changes in systems and procedures to increase efficiency and improve service quality.
• To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.
• To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with prompt, caring and helpful attitude.
• Attend the communication meetings of your outlet, such as daily briefings.
• Display a positive, approachable attitude.
• Support colleagues; work well both autonomously and within a team.
• Give full cooperation to any colleague requiring assistance in a prompt, caring and helpful manner.
• Be flexible in assisting in other areas of the hotel in response to business and customer needs.

Professional Standards

• Maintain proper grooming at all times and insist on the same standard for your employees.
• Be punctual on duty and ensure the same of your employees.
• Anticipate the needs of customers whenever possible to enhance quality service and customer satisfaction.
• Be proactive and use good judgment when dealing with challenging situations.
• Act with professionalism and integrity.
• Be transparent in motives, methods and expected results.
• Own mistakes and share knowledge to prevent repetition of the same error within your department or division.
• Conduct business honestly and fairly.
• Keep sensitive information confidential.
• Be well aware of daily activities and have product knowledge of all hotel facilities.
• Be familiar with all related company documentation and operational standards for your field of responsibility.
• Comply with all hotel rules and regulations as outlined in the handbook and be aware of company disciplinary and grievance procedures.
• Attend training classes as per schedule.
• Carry out any other reasonable task which may not be stated here as requested.

Qualifications & Experience

• Culinary diploma or equivalent.
• Prior experience as Chef De Cuisine or similar role.

Skills & Competencies

• Strong culinary and leadership skills.
• Knowledge of safety and hygiene protocols.
• Commitment to exceeding expectations.
• Continuous search for areas of improvement.
• Ability to provide positive, constructive feedback.
• Commitment to quality and exceptional financial results.
• Responsibility for the bottom line.
• Follow through on commitments.
• Display a positive, approachable attitude and spend time getting to know fellow employees and guests.

Additional Information

Accor is an inclusive company with an ambition to attract, recruit and promote diverse talent.